American Side Dish

Ruth's Chris Creamed Spinach Copycat Recipe

A rich, velvety creamed spinach that tastes just like the famous steakhouse favorite, with silky butter, creamy Parmesan, and tender spinach on every forkful.

The first time I tried creamed spinach at a steakhouse, I was amazed by how luxurious and comforting it felt, all silky and gently cheesy with a deep buttery finish, so I set out to recreate that experience at home.

This copycat version is perfect for weeknight dinners or when you want to elevate a simple steak night, delivering that same creamy indulgence without needing a restaurant kitchen or a complicated setup.

I tested the recipe a few times, tweaking the butter and cream until the sauce hugged the spinach just right and the flavor tasted closer to the original than I expected.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time15 mins

🕐Total Time25 mins

🍰Servings4 side servings

🇺🇸CuisineAmerican Steakhouse Style

🔢Calories~290 per serving

Ingredients

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 package (about 16 oz) fresh spinach, roughly chopped, or one 10 oz package frozen spinach, thawed and drained

1/2 cup heavy cream

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

Substitutions & Variations

★Use vegetable or chicken broth instead of heavy cream for a lighter version.

★Swap Parmesan with shredded Gruyere for a slightly nuttier flavor.

★Replace half-and-half with whole milk if you prefer a thinner sauce.

★Use fresh spinach instead of frozen for a brighter texture.

Step-by-Step Instructions

1

Sauté Aromatics

In a wide skillet, melt the butter with olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2

Cook Fresh or Thawed Spinach

Add the chopped fresh spinach to the pan and cook, stirring, until just wilted. If using frozen spinach, add it gradually to avoid steaming and cook until most of the moisture has evaporated and it looks dry.

3

Deglaze and Simmer

Pour in the heavy cream and half-and-half, stirring to loosen any browned bits from the bottom of the pan. Let the mixture simmer gently for 2 to 3 minutes so it begins to thicken slightly.

4

Stir in Cheese and Season

Sprinkle the Parmesan cheese over the pan and stir until it melts and the sauce is smooth. Add the grated nutmeg, then season with salt and pepper to taste.

5

Combine and Thicken

Return the wilted spinach to the pan and toss to coat evenly in the sauce. Let it cook for another 2 to 3 minutes until the spinach is heated through and the sauce clings to it.

6

Taste and Adjust

Give the creamed spinach a final taste, adding more salt, pepper, or a pinch of nutmeg if you want a more pronounced season.

7

Rest Briefly Before Serving

Let the mixture sit off the heat for a minute so it thickens to a velvety, spoon-coating texture.

8

Serve Hot

Scoop the creamed spinach into a warm dish and smooth the top for an inviting presentation at the table.

Pro Baker Tips

✓Do not rush the drying step for frozen spinach; removing as much moisture as possible prevents a watery sauce.

✓For extra richness, add a splash of dry white wine when deglazing the pan before adding the cream.

✓If you like a slightly thicker sauce, whisk in 1 tablespoon of all-purpose flour with the cream and let it simmer a little longer.

Storage & Serving Notes

◆Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.

◆Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore silkiness.

Serving Suggestions

This creamy, tender spinach makes a luxurious side for any steak dinner or comforting weeknight meal.

›Pair with a grilled ribeye or pan-seared chicken.

›Top with a little extra Parmesan and a pinch of cracked pepper before serving.

›Serve alongside garlic mashed potatoes or a crisp green salad.

Frequently Asked Questions

Can I make this ahead of time and reheat?

Yes, you can prepare the creamed spinach a day ahead and reheat it gently on the stovetop, adding a splash of cream if it thickens too much.

Is fresh spinach better than frozen?

Fresh spinach gives a brighter texture, but frozen works well if dried thoroughly; both deliver the same creamy flavor when cooked properly.

How do I prevent a grainy cheese sauce?

Add the Parmesan gradually over low heat and avoid boiling the sauce after the cheese is in, which helps keep it smooth.

Can I make this dairy free?

Use a dairy free butter, swap heavy cream for oat cream, and choose a plant based Parmesan alternative to keep it creamy without dairy.

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Go Make It!

Enjoy this copycat Ruth's Chris creamed spinach at home and savor that same silky, cheesy goodness with minimal effort, bringing a bit of steakhouse luxury to your everyday meals.